Heat
the sesame oil over medium high heat in a large heavy-bottomed stock
pot. Add the minced garlic and ginger and briefly saute for about 30
seconds. Add the chicken and bok choy, sprinkle with salt, and saute for
another three minutes until chicken has turned white but not completely
cooked all the way through.

Add the chicken broth, jalapeno and green onions to the pot and bring to a simmer. Cook for 15 minutes until chicken is done.

Meanwhile, cook the noodles in boiling salted water, drain and rinse with cold water. Set aside.

Add
the rice vinegar and soy sauce and stir. You can add a little more salt
if you like, but taste first because soy sauce already contains a lot
of salt! Add the noodles to the pot and serve with chopped cilantro and
sriracha sauce on the side.